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Author Notes: I have recently discovered Brown Rice Cream (organic made by Erewhon) which is very similar in texture to polenta, but with a slightly nuttier flavor. Brown Rice Cream is marketed and intended as a hot breakfast cereal, but after having it for breakfast this morning w/ a little goat butter and sugar...and with the tastes still lingering in my mouth...the sky beginning to darken slightly...and my mind wandering back to Italy (yet again) I thought I could make something very interesting for lunch. Here it is, creamy, hot decadent and delicious. Just what I needed to perk me up! - coffeefoodwritergirl

Add brown rice cream, water and sea salt to saucepan and stir to dissolve. Turn up heat to high and bring to boil; stirring occasionally, then reduce heat and simmer and stir until thickened (about 3 mins.)

Hi Antonia James. Thanks for your comments! I got the wild porcini salt at Dean & Deluca (in Napa -- along with a few other very delicious salts -- I believe you can order on line from them as well). And the truffle oil is "Etruria - Tartufo Bianco" - which we got here in L.A from The Wine House -- very tasty (my husband gave it to me as a Valentine's day present -- very smart guy!)

This looks divine. What kind of white truffle oil do you use? I've never bought it because I've heard that most that are available in the US are disappointing, to say the least. I'd love to make this. I can see making this as polenta, too. Also, what is wild porcini salt and where do you get it? I love how I learn so many interesting things on this site every day!! Thank you. ;o)